Caribbean Taco Salad Recipes

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

CARIBBEAN TACO SALAD

Steps:

• Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1" baking pan. Brush outside of cupse and one side of each tortilla with butter.
• Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
• In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
• To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
• Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.